Vegan Coconut Macaroons

These homemade sweet, toasty macaroons are perfect for dessert or to fulfill your sweet tooth craving! This recipe is completely gluten-free and refined sugar-free, making it a delicious, guilt-free treat!

4.9 stars from 22 reviews

  • Prep Time

    10 min

  • Cook Time

    25 min

  • Total Time

    35 min

  • Servings

    12 macaroons

  • Calories

    260 cal

  • Adjust Scale

prep

Ingredients

  • 3 cups Unsweetened Coconut Flakes note: make sure to use finely shredded coconut flakes
  • 1 cup Canned Coconut Cream (full-fat)
  • 1/4 cup Maple Syrup
  • 1/3 cup Coconut Sugar (or brown sugar)
  • 2/3 cup Gluten-Free All Purpose Flour note: you can also use almond flour instead if you like. If you are not sensitive to gluten, you can use regular All-Purpose flour
  • 1 tsp Vanilla Extract note: almond extract is a great substitute if you do not have vanilla extract
  • A pinch of Sea Salt (optional) note: completely optional, but it helps to bring out all of the flavors!
  • 1 cup Vegan Chocolate (optional) note: if you want to dip or drizzle chocolate onto your macaroons, make sure to use vegan chocolate to keep these macaroons vegan

Allergen info

This recipe is dairy-free, nut-free, egg-free, gluten-free and vegan (no egg whites or condensed milk needed). It is also refined sugar-free (naturally sweetened with maple syrup and coconut sugar)!

Instructions

bowl sheet baked
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Add all the ingredients (except for the chocolate) to a large bowl and mix until fully incorporated. The mixture should form a sticky consistency.
  3. Scoop out 2 tablespoons of the mixture at a time and form small balls. Make sure to pack tightly so that the macaroons do not fall apart while baking. Place the coconut macaroons on the baking sheet.
  4. Transfer the baking sheet to the oven and bake for 25 minutes, rotating the baking sheet halfway through. When the macaroons are done baking, remove them from the oven and allow them to cool completely, about 10 minutes.
  5. If you are making chocolate-dipped macaroons, melt the chocolate using the double boil method or microwave method (described below). Dip the macaroons into the melted chocolate and place them on a parchment-lined baking sheet. Place them in the fridge for 5-8 minutes, or until the chocolate hardens.

How to make chocolate-dipped macaroons

Double Boiling Method

Add crushed chocolate or chocolate chips to a heatproof glass bowl. Place the glass bowl over a pot with simmering water. Using a rubber spatula or whisk, gently stir the chocolate until it is completely melted, about 1-2 minutes. DO NOT add water when mixing the chocolate because this will cause the chocolate to harden.

Microwave Method

Add crushed chocolate or chocolate chips to a bowl. Place the bowl in the microwave and heat the chocolate for 30 seconds at a time, removing and stirring between each time. Continue to repeat this method until the chocolate has melted.

Once you have your melted chocolate, dip your beautiful macaroons in it and place them on a parchment lined baking sheet! Place the macaroons in the fridge for about 5-8 minutes, or until the chocolate hardens.

baked

Storage

You can store the macaroons in an airtight container and they will last up to 5 days at room temperature. You can also keep your macaroons in the refrigerator where they last up to 2 weeks! You can eat them cold or let them sit at room temperature before enjoying. If you want to freeze them, place the macaroons in an airtight container or a Ziploc bag in the freezer, for up to 3 months. When you are ready to enjoy them, place the macaroons on the counter to thaw first.